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If you love Mexican Street Corn, you’re going to LOVE this well spiced Corn Dip Recipe! This easy dip is great eaten hot, cold or room temperature. Everything is made all in one oven-proof skillet and there’s no need to wait for summer corn. You can make this dip with frozen (thawed) corn too!
What we love about the Corn Dip Recipe
- Corn and onion are seared in the skillet on the stove top then all other ingredients are added before it’s finished in the oven.
- It tastes amazing served hot and bubbly straight from the skillet.
- Pour the mixture into an oven-proof dish and bake
- The dip is loaded with sweet corn so you taste it in every bite.
- The mixture is well spiced with chili powder, a little cayenne and canned diced green chilis.
- A squeeze of fresh lime juice adds a nice bite of acidity to brighten the cheesiness.
- This dip can be assembled ahead of time and baked when needed.
- Leftovers reheat beautifully in the microwave or can be eaten cold.
- It’s almost hearty enough to serve as a side dish!
- Spread leftovers on a flour tortilla then top with another tortilla. Heat in a hot skillet until browned then flip. Instant, flavorful and easy quesadillas!
Ingredients for Mexican Street Corn Dip Recipe
- olive oil
- fresh corn kernels or frozen
- garlic cloves, minced
- scallions, sliced thin with white and green portions divided
- large sweet onion, diced
- room temperature block cream cheese cut into 1-inch squares
- shredded pepper Jack cheese, divided
- canned diced green chilis
- chili powder
- cayenne pepper
- fresh lime juice
- Cotija cheese
- fresh cilantro
- scallion greens
- lime wedges
- Tortilla chips
How to make easy Mexican Street Corn Dip
- First preheat your oven to 400 degrees F. Heat an oven-proof skillet (cast iron works well) on the stove-top over medium-high heat and add olive oil
- Add half the corn and cook without stirring until slightly charred. Transfer the corn to a plate and repeat with the remaining oil, corn and salt.
- Once the second batch starts to char add the garlic, scallion whites and diced sweet onion. Cook stirring frequently until the onion starts to soften. Remove from the heat and add the first batch of corn back to the skillet.
- Now add the cream cheese, half the pepper Jack, mayo, green chilis, chili powder, cayenne and lime juice. Stir until combined. Smooth the dip into an even layer then sprinkle with the remaining pepper Jack cheese.
- Finally, bake for 10 to 15 minutes or until the cheese is melted and the edges are bubbling. Cool for 5 minutes then garnish with Cotija cheese, cilantro and the remaining green onions. Serve hot from the skillet with lime wedges, tortilla chips, homemade tortilla chips or hearty Fritos scoops.
Add-ins and Variations
This recipe is easily adapted to your favorite flavors and spices. Want more heat? Add crushed red pepper flakes or another 1/4 teaspoon of cayenne to the mix!
- Stir in cooked and drained Chorizo sausage before baking
- Add cooked ground beef or diced chicken
- Mix it up and add half cheddar cheese in place of the pepper Jack
- Use sour cream in place of the mayonnaise
- Add shredded Monterey Jack cheese in place of the pepper Jack for a less spicy dip.
- Use fresh jalapenos in place of the canned green chilis for more heat
- Sauté diced red and green bell pepper with the onions for fiesta corn dip
- Add a teaspoon of your favorite Mexican spice blend in place of half the salt
Options for Fresh, Frozen or Canned Corn
For fresh corn dip:
You’ll need 4 or 5 large ears of corn for this recipe. Cut the corn from the cob leaving some sections in one piece if possible. Continue with the recipe as written.
If preferred, you can char the whole ears of corn on the grill before cutting from the cob for more authentic Mexican Street Corn flavor.
If using frozen corn:
For frozen corn thaw first by spreading the corn in a single layer over a paper towel lined baking sheet. Pat dry with more paper towels before adding to the hot skillet.
To use canned corn:
In a pinch you can use canned corn. Drain well then pat dry over a paper towel lined baking sheet before adding to the hot skillet.
Storing and Reheating
Cool leftover dip and store in an airtight container in the refrigerator.
To reheat, simply place in a microwave safe bowl and heat on 50% power for 30 seconds. Add more time as needed depending on the amount you’re warming.
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Corn Dip Recipe
- 2 tablespoons olive oil
- 4 cups fresh corn kernels or 16oz frozen (see note below)
- 1 teaspoon salt divided
- 2 garlic cloves minced
- 2 scallions sliced thin, white and green portions divided
- 1 large sweet onion diced
- 8 ounces cream cheese diced into 1-inch squares, room temperature
- 12 ounces pepper Jack cheese shredded divided, about 3 cups
- 1 cup mayonnaise
- 4.5 ounce can diced green chilis do not drain
- 2 teaspoons chili powder
- ¼ teaspoon cayenne pepper optional
- 1 tablespoon fresh lime juice
- ½ cup cotija cheese crumbled
- ⅓ cup fresh cilantro chopped
- scallion greens (from above)
- lime wedges
- Tortilla chips
- Preheat oven to 400°F.
- Heat an oven-proof skillet (cast iron works well) on the stove top over medium-high heat. Add 1 tablespoon of olive oil and heat until shimmering. Add half the corn and ½ teaspoon of salt. Spread the corn in an even layer and cook without stirring until charred, about 5 to 7 minutes.
- Transfer the corn to a plate and repeat with the remaining oil, corn and salt. Once the second batch begins to char, add the garlic, scallion whites and diced sweet onion. Cook, stirring frequently, for about 5 minutes or until the onion starts to soften. Remove from the heat and add the first batch of corn back to the skillet.
- Add the cream cheese, half the pepper Jack cheese, mayonnaise, green chilis, chili powder, cayenne and lime juice to the corn mixture. Stir until combined.
- Smooth the top into an even layer then sprinkle with the remaining pepper Jack cheese. Bake for 10 to 15 minutes or until the cheese is melted and the edges of the dip are bubbling.
- Remove from the oven and cool for 5 minutes then garnish with cotija cheese, cilantro and the remaining scallion greens. Serve hot from the skillet with tortilla chips and lime wedges.
- If using fresh corn you’ll need at least 4 or 5 large ears.
- For frozen corn thaw first by spreading in a single layer over a paper towel lined baking sheet. Pat dry with more paper towels before adding to the hot skillet
More great corn recipes you might enjoy
Fresh corn is such a great summer treat. If you’re lucky enough to have an abundance of fresh corn, here’s some more great recipes where corn is the star!